I know a fabulous post is on it's way from Debbie but I thought I'd post the recipes from our April quilt day. Thanks to everyone for coming. We had all 12 of our fun group together.
Crescent Rolls2 Tablespoons yeast
1/2 cup warm water
1 teaspoon sugar
3/4 cup sugar
2 eggs
2 cubes butter
2 cups milk
2 teaspoons salt
7-8 cups flour
Dissolve in the mixer the yeast, water and teaspoon sugar. Let it sit for 5 min. In a saucepan heat the butter, milk and salt until warm (not hot). Add the eggs and sugar to the yeast and mix well. Add the warm milk and butter. Add the flour 1 cup at a time until dough starts to pull away from the sides of the bowl but is a little sticky. I usually use all 8 cups flour. Mix another 5 minutes. Remove dough from mixer and place in a greased bowl. Cover and let raise until double about an hour or little more. Punch down and divide into 3 equal pieces. Roll each piece into a large circle and then cut like a pizza into 16 triangles. Roll up starting from the large end to make a crescent roll. Place on a greased cookie sheet and raise another hour. You will have 2 cookie sheets with 24 rolls on each. Bake in a preheated 350 degree oven for 15 minutes. Remove from oven and with a pastry brush lightly butter the rolls.
Mandarin Confetti Pasta16 ounces Bow-tie pasta
10 ounces baby spinach
6 ounces craisens
3 11 ounce cans Mandarin oranges, drained
1 8 ounce can sliced water chestnuts, drained
1 bunch green onions, sliced
1/4 cup sesame seeds
6 ounces honey roasted peanuts
2 cups cooked chicken
Dressing1 cup oil
2/3 cup teriyaki sauce
2/3 cup white vinegar
6 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Cook the pasta according to the directions on the box. Rinse and drain well. Mix the dressing ingredients in a large Ziploc bag and add the cooked pasta. Refrigerate 8 hours or overnight. Just before serving put everything in a
large bowl and mix well. This makes a ton.
Lemon Jello Cake1 lemon cake mix
1 small box lemon jello
1/2 cup hot water
1/2 cup lemon juice
1 teaspoon lemon rind
1 box instant white chocolate jello
pudding mix
1 1/2 cups milk
1 small tub cool whip
Make the cake according to the box directions. Remove from oven and cool 15 minutes. Dissolve the lemon jello in the hot water. Add the lemon juice and rind. Poke holes in the warm cake with a large fork and pour the jello over the top of the cake. Put in the fridge for several hours.
Mix the white chocolate pudding with the milk until it starts to thicken. Fold in the cool whip and frost the cake. Refrigerate until ready to serve.